Cauliflower Rice and Beans

Who needs rice when you have cauliflower? Inspired by a beautiful head of locally grown cauliflower and my wonderful friend Mo.


What You'll Need:

1 head cauliflower

1 onion, minced
1 clove garlic, minced
olive oil

1/2 c water
2 tbsp. tomato paste
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp salt
fresh ground pepper

1 can black beans, rinsed and drained

fresh cilantro
chopped tomato
fresh jalapeño
cheddar cheese, shredded from the block
Greek yogurt
whatever else sounds delicious to you in Mexican inspired fare


Chop cauliflower. Pulse in a food processor until "riced." This may take a few rounds, depending on the size of your food processor.

Cook riced cauliflower with olive oil in a large frying pan, stirring frequently. The water will slowly begin to cook out, and it will begin to brown. 

Meanwhile, sauté onions and garlic in a separate frying pan. Once aromatic, add water, tomato paste and seasonings. Stir to create a light sauce. Add cooked cauliflower and beans, mix well.

Portion onto serving plates, top with desired fixins. Or, wrap up in a tortilla as a burrito. 


Serves 2 as a main, 4 as a side.